The fourth of July is upon us, and if you’re like most American’s you will be celebrating the holiday by having or going to a cook out. Instead of the usual burgers and dogs with a side of potato salad, why not try upping your food game. This Fourth of july BBQ Rib recipe will delight your party, and the cider based coleslaw will be a cool and crisp side that’s lighter on calories than any mayonnaise variety. It also wont spoil as quickly in the sun. We enjoy these dishes with sides of grilled corn on the cob and watermelon (or vodka-melon for the adults). Enjoy!
BBQ Rib Meal
4 pounds of ribs
1 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup agave nectar
1/4 cup maple syrup
2 tablespoons mustard
2 tablespoons paprika
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic power
Salt to taste
1 head cabbage shredded
2 carrots, grated
1 onion sliced finely
1/2 cup apple cider vinegar
1/2 cup extra virgin olive oil
1/4 cup honey
1 tablespoon oregano
1 teaspoon dry mustard
1 teaspoon pepper
1 teaspoon salt
1 liter of good vodka
In a medium size mixing bowl, mix the BBQ sauce ingredients together. Take one half cup of the sauce and reserve it for later. If your ribs came in a vacuum sealed package, cut one end open and pour in the BBQ sauce. If they did not come in a sealed package, rub the BBQ sauce over all the meat and place in a container large enough to hold them. Flip half way through marinating. Place in the refrigerator at marinate for at least an hour.
Once the ribs are ready to cook place them in a roasting pan, bone side down. Add one cup of water to the pan. Cover with aluminum foil. Place into a 250º oven for four hours.
While the ribs are cooking begin to make your coleslaw. In a large serving bowl add the shredded cabbage, grated carrots, and sliced onion. In a separate mixing bowl combine all the other ingredients. Stir until the liquids form an emulsion, around one minute. Pour the dressing over the vegetables and toss until they are well covered. Refrigerate and let the flavors mature for at least two hours. The longer this recipe sits, though, the better it will taste. The coleslaw will keep refrigerated for around a week.
Once the coleslaw is finished and resting in the refrigerator, turn your attention to the vodka-melon. Cut a small hole in the top of your watermelon about the size of the vodka bottles opening. Open the vodka bottle and stick it into the melon. Over the next few hours the watermelon will absorb the vodka. Once all the vodka has been absorbed cut into slices.
Thirty minutes before your ribs are finished cooking, take the remaining 1/2 cup of sauce and put on top of the ribs to get a better coating on the finished product.
At the same time, place a large pot of water on to boil. Shuck your corn. When the water reaches a rolling boil, place the corn in the pot. This will stop the water from boiling because the corn will reduce the temperature of the water. When the water begins to boil again, remove the corn and butter on a serving platter. Note: do not add salt to the water, it will toughen the corn.
After four hours, remove ribs from the oven and carefully place the ribs on a serving tray. Let the ribs rest for at least ten minutes before cutting them into two rib portions.
Remove the liquid into a small pot. Skim the fat off. Reduce the BBQ sauce/juice mixture until you have only a cup of liquid. Cover the ribs in the sauce.
Place all the serving platters on your table and enjoy your holiday in style
If you need more drink suggestions than the vodka-melon, here they are. The BBQ sauce and coleslaw are sweet, so I recommend something a little bolder to compliment them.
Beer: A Porter or a Double-bock. I understand this is the summer, but give it a shot.
Wine: A slightly chilled Cabernet Sauvignon or Chardonnay.
Cocktail: A Whisky Sour or Watermelon Martini.